Risotto is a rice dish that has a special texture.
It is not as crumbly as pilaf, but not as viscous as porridge. To prepare real italian dish You don't have to be a restaurant chef.
It is enough to have a slow cooker in the kitchen and find a couple good recipes.
Risotto in a slow cooker - general principles cooking
Ideally, arborio rice is used for risotto. This variety has a round shape and is rich in starch, which makes the finished dish runny, creamy. But more and more often, risotto is cooked with other types of rice that are in the kitchen.
What can be added to the dish:
Fresh and frozen vegetables;
Parmesan;
Bacon, bacon.
The addition of wine gives a special taste to the dish. Mostly white drink is used. Wine is added directly to the rice and allowed to soak. Then pour in the broth or water.
In the process of preparing risotto, two modes are usually used. First, fry the ingredients on the baking or frying programs. Then bring to readiness in the modes of pilaf, buckwheat or rice. Serve risotto with parmesan, often complemented with basil, fresh tomatoes.
Recipe 1: Risotto in a slow cooker with porcini mushrooms
A recipe for an amazing risotto in a slow cooker, which will require fresh or frozen porcini mushrooms. Wine is also used white.
Ingredients
2 cups of rice;
200 grams of mushrooms;
2 cloves of garlic;
100 ml of oil;
0.5 glass of white wine;
100 ml cream;
100 grams of parmesan;
Bulb;
1 bouillon cube.
Cooking
1. Set the "Baking" mode and pour prescription oil into the multicooker.
2. Add onion cut into cubes. Fry until golden brown about fifteen minutes.
3. Add mushrooms, cut into small pieces. Before that, we wash them well and let them drain with water. We fry for another ten minutes.
4. Pour rice into a bowl, rinse, send to mushrooms in a slow cooker. Also lightly fry.
5. Add wine, wait for complete evaporation.
6. Mix the bouillon cube and 3.5 cups of water, dissolve and pour into the risotto.
7. Immediately pour prescription cream, salt, stick garlic cloves.
8. Close and simmer for 15 minutes on the appropriate program.
9. Three parmesan, put half in a dish and stir quickly.
10. Let the risotto brew for half an hour, arrange on plates and sprinkle with the remaining parmesan.
Recipe 2: Risotto in a slow cooker with shrimp
Seafood often appears in risotto, and here is just one of the options for preparing such a dish. Used regular shrimp.
Ingredients
2 cups of rice;
50 ml of white wine;
800 ml of any broth;
1 head of onion;
400 grams of shrimp;
50 grams of cheese;
0.5 lemon;
2 cloves of garlic;
40 grams of oil;
A pinch of thyme, salt.
Cooking
1. Boil water in a saucepan, add lemon slices, throw in the shrimp and boil for a couple of minutes.
2. We heat the oil in the multicooker on the frying or baking program.
3. Add chopped onion and crushed garlic, throw a pinch of thyme and fry for five minutes.
4. Add washed rice, pour in half of the broth and white wine. We set the program "Pilaf" and cook for 10 minutes.
5. Open, add peeled shrimp, salt, throw grated cheese and pour in the remaining broth. We stir.
6. Close and cook on the same program for another 20 minutes.
7. After the signal, we do not immediately open the multicooker. Let the risotto rest for fifteen minutes before serving.
Recipe 3: Risotto in a slow cooker with frozen vegetables
vegetable option an Italian dish that uses a mixture of frozen vegetables. It may contain: peas, asparagus beans, carrots, zucchini, sweet peppers. Choose a set of your choice.
Ingredients
300 grams of vegetables;
2 cups of rice;
1 tomato;
1 carrot;
3 glasses of water;
Oil 50 ml;
Turmeric, mustard, cumin, pepper to taste.
Cooking
1. Heat up the oil in the frying mode, add to it fragrant spices, warm to highlight the aroma and throw the grated carrot. Fry.
2. Throw frozen vegetables, cook together until all excess liquid has evaporated.
3. Next, add the tomato, chopped arbitrarily. The skin does not need to be removed.
4. We wash the rice, run it in risotto and fry the dish for another ten minutes.
5. It remains only to salt and add prescription water.
6. Cooking risotto on the "Pilaf" program for about half an hour. Serve with greens, grated cheese.
Recipe 4: Risotto in a slow cooker with chicken
This dish is used chicken fillet from the chest. But you can also take trimmed meat from the thigh, in approximately the same amount. It is desirable to use chicken broth, but you can take mushroom broth, the taste will turn out interesting.
Ingredients
Fillet 0.4 kg;
A glass of rice;
onion head;
3 cloves of garlic;
One carrot;
2 cups of broth;
70 ml cream;
0.5 cups of grated Parmesan;
5 tablespoons of oil;
Spices are different.
Cooking
1. We put the program "Frying", pour in the oil and throw the garlic cut into slices. Fry until golden brown, remove pieces.
2. In the garlic oil, add the onion, cut into arbitrary pieces.
3. A little later we throw grated carrots, fry further.
4. Cut the fillet into small pieces, you can use straws. Throw in vegetables and fry until the pieces lighten on all sides.
5. We wash the rice, transfer it to the slow cooker.
6. Add different spices, focusing on your taste. Let's not forget the salt.
7. Pour in the cream and then the hot broth. We mix.
8. Close, turn on the "Rice" mode and cook for half an hour. Ready meal Divide into bowls and sprinkle with parmesan.
Recipe 5: Risotto in a slow cooker with vegetables and mushrooms
To prepare this risotto in a slow cooker, you need a little fresh champignons. Or add other mushrooms to the dish.
Ingredients
300 grams of rice;
1.7 liters of broth;
100 grams of plum oil;
100 ml white wine:
300 grams of champignons;
onion head;
Medium sized carrot;
2 cloves of garlic;
50 grams of parmesan;
1 tsp paprika;
2 tbsp. l. olive oil;
1 tomato.
Cooking
1. Cut the champignons into slices and fry in a slow cooker, adding olive oil. Approximately 15 minutes on the "Baking" mode.
2. As soon as the moisture evaporates and the mushrooms begin to fry, add the carrots chopped into strips and the same chopped onion, fry together for about ten minutes.
3. We throw the garlic, warm it up for a minute and add the chopped Bell pepper.
4. We wash the rice once, add it to the vegetables with mushrooms, stir and pour out the wine. Warm up to evaporate the alcohol.
5. At this stage, add butter, stir.
6. Pour in hot broth, stir and close. Cooking for twenty minutes on the Pilaf or Buckwheat program.
7. Open, pour Parmesan and stir.
8. Close again and cook for another 15 minutes.
Recipe 6: Risotto in a Multicooker with Chicken and Pickled Mushrooms
For this dish, in addition to mushrooms, you will also need chicken. You can use fillets or trimmings of meat from the thigh, but without the skin. From pickled mushrooms we take mushrooms or champignons, the weight is indicated without liquid.
Ingredients
0.25 kg of chicken;
0.2 kg of mushrooms;
1 onion;
250 grams of rice;
2 tablespoons plum oil;
3 tablespoons of vegetable oil;
100 ml of white wine;
900 ml chicken or mushroom broth;
60 grams of parmesan.
Cooking
1. Turn on the multicooker. We set the baking mode, pour in vegetable oil and let it warm up.
2. Add diced onion, fry.
3. Put the chicken, cut into small pieces, and also fry.
4. Cut the mushrooms into slices. If mushrooms are used, then you can throw it entirely. The dish will look more interesting.
5. Rinse the rice well.
6. We spread the cereal to the mushrooms with chicken, fry for 10 minutes and pour in the wine, let the moisture evaporate.
7. Add butter and hot broth, season the risotto with salt and pepper.
8. Close and cook for 30 minutes. We put the program "Rice" or "Pilaf".
9. Arrange the dish on plates and, while it is hot, sprinkle with parmesan.
Recipe 7: Slow Cooker Risotto with Bacon and Tomatoes
Instead of bacon, you can use smoked meat or pancetta for this dish. IN original recipe they put arborio rice, but you can take any other variety.
Ingredients
A glass of rice;
150 grams of bacon;
50 grams of parmesan;
50 ml of wine;
2 tablespoons of oil;
1 sprig of basil;
2 tomatoes;
1 head of onion.
Cooking
1. First of all, fry the chopped onion in oil. Better to use olive oil.
2. Add chopped bacon, also fry, it will take about four minutes.
3. Add slightly washed and dried rice, cook for another five minutes.
4. Pour in the wine and after two minutes add the sliced tomatoes.
5. We throw spices, stir.
6. Add three glasses of broth, close the slow cooker and cook the risotto on the pilaf program for 25 minutes.
7. Chop a sprig of basil very finely and mix with grated parmesan.
8. Divide the risotto into bowls and sprinkle over fragrant mixture.
Risotto in a slow cooker - helpful tips and tricks
When choosing rice for risotto, you need to pay attention not only to the variety, but also to the integrity of the grain. If it is damaged and has chips, then the cereal will quickly boil soft, and it will not be possible to achieve the correct consistency.
It is believed that rice for the dish does not need to be washed so as not to lose starch. But using dirty cereals is not entirely hygienic. Rice needs to be rinsed, but you should not keep it in water for a long time.
Risotto is best cooked with two types of oil. Vegetable, more often olive, oil is used for primary frying of products. Next, put butter in the dish, which positively affects the taste.
Risotto is a rice dish with a special texture.
It is not as crumbly as pilaf, but not as viscous as porridge. You don't have to be a restaurant chef to cook a real Italian dish.
It is enough to have a slow cooker in the kitchen and find a couple of good recipes.
Risotto in a slow cooker - general principles of cooking
Ideally, arborio rice is used for risotto. This variety has a round shape and is rich in starch, which makes the finished dish runny, creamy. But more and more often, risotto is cooked with other types of rice that are in the kitchen.
What can be added to the dish:
Fresh and frozen vegetables;
Parmesan;
Bacon, bacon.
The addition of wine gives a special taste to the dish. Mostly white drink is used. Wine is added directly to the rice and allowed to soak. Then pour in the broth or water.
In the process of preparing risotto, two modes are usually used. First, fry the ingredients on the baking or frying programs. Then bring to readiness in the modes of pilaf, buckwheat or rice. Serve risotto with parmesan, often supplemented with basil, fresh tomatoes.
Recipe 1: Risotto in a slow cooker with porcini mushrooms
A recipe for an amazing risotto in a slow cooker, which will require fresh or frozen porcini mushrooms. Wine is also used white.
Ingredients
2 cups of rice;
200 grams of mushrooms;
2 cloves of garlic;
100 ml of oil;
0.5 glass of white wine;
100 ml cream;
100 grams of parmesan;
Bulb;
1 bouillon cube.
Cooking
1. Set the "Baking" mode and pour prescription oil into the multicooker.
2. Add onion, diced. Fry until golden brown for about fifteen minutes.
3. Add mushrooms, cut into small pieces. Before that, we wash them well and let them drain with water. We fry for another ten minutes.
4. Pour rice into a bowl, rinse, send to mushrooms in a slow cooker. Also lightly fry.
5. Add wine, wait for complete evaporation.
6. Mix the bouillon cube and 3.5 cups of water, dissolve and pour into the risotto.
7. Immediately pour prescription cream, salt, stick garlic cloves.
8. Close and simmer for 15 minutes on the appropriate program.
9. Three parmesan, put half in a dish and stir quickly.
10. Let the risotto brew for half an hour, arrange on plates and sprinkle with the remaining parmesan.
Recipe 2: Risotto in a slow cooker with shrimp
Seafood often appears in risotto, and here is just one of the options for preparing such a dish. Used regular shrimp.
Ingredients
2 cups of rice;
50 ml of white wine;
800 ml of any broth;
1 head of onion;
400 grams of shrimp;
50 grams of cheese;
0.5 lemon;
2 cloves of garlic;
40 grams of oil;
A pinch of thyme, salt.
Cooking
1. Boil water in a saucepan, add lemon slices, throw in the shrimp and boil for a couple of minutes.
2. We heat the oil in the multicooker on the frying or baking program.
3. Add chopped onion and crushed garlic, throw a pinch of thyme and fry for five minutes.
4. Add washed rice, pour in half of the broth and white wine. We set the program "Pilaf" and cook for 10 minutes.
5. Open, add peeled shrimp, salt, throw grated cheese and pour in the remaining broth. We stir.
6. Close and cook on the same program for another 20 minutes.
7. After the signal, we do not immediately open the multicooker. Let the risotto rest for fifteen minutes before serving.
Recipe 3: Risotto in a slow cooker with frozen vegetables
A vegetable version of an Italian dish that uses a mixture of frozen vegetables. It may contain: peas, asparagus beans, carrots, zucchini, sweet peppers. Choose a set of your choice.
Ingredients
300 grams of vegetables;
2 cups of rice;
1 tomato;
1 carrot;
3 glasses of water;
Oil 50 ml;
Turmeric, mustard, cumin, pepper to taste.
Cooking
1. We heat the oil in the frying mode, add aromatic spices to it, heat it to release the aroma and throw the grated carrot. Fry.
2. Throw frozen vegetables, cook together until all excess liquid has evaporated.
3. Next, add the tomato, chopped arbitrarily. The skin does not need to be removed.
4. We wash the rice, run it in risotto and fry the dish for another ten minutes.
5. It remains only to salt and add prescription water.
6. Cooking risotto on the "Pilaf" program for about half an hour. Serve with greens, grated cheese.
Recipe 4: Risotto in a slow cooker with chicken
For this dish, chicken fillet from the breast is used. But you can also take trimmed meat from the thigh, in approximately the same amount. It is desirable to use chicken broth, but you can take mushroom broth, the taste will turn out interesting.
Ingredients
Fillet 0.4 kg;
A glass of rice;
onion head;
3 cloves of garlic;
One carrot;
2 cups of broth;
70 ml cream;
0.5 cups of grated Parmesan;
5 tablespoons of oil;
Spices are different.
Cooking
1. We put the program "Frying", pour in the oil and throw the garlic cut into slices. Fry until golden brown, remove pieces.
2. In the garlic oil, add the onion, cut into arbitrary pieces.
3. A little later we throw grated carrots, fry further.
4. Cut the fillet into small pieces, you can use straws. Throw in vegetables and fry until the pieces lighten on all sides.
5. We wash the rice, transfer it to the slow cooker.
6. Add different spices, focusing on your taste. Let's not forget the salt.
7. Pour in the cream and then the hot broth. We mix.
8. Close, turn on the "Rice" mode and cook for half an hour. We lay out the finished dish in plates, sprinkle with parmesan.
Recipe 5: Risotto in a slow cooker with vegetables and mushrooms
To prepare this risotto in a slow cooker, you will need some fresh champignons. Or add other mushrooms to the dish.
Ingredients
300 grams of rice;
1.7 liters of broth;
100 grams of plum oil;
100 ml white wine:
300 grams of champignons;
onion head;
Medium sized carrot;
Bulgarian pepper;
2 cloves of garlic;
50 grams of parmesan;
1 tsp paprika;
2 tbsp. l. olive oil;
1 tomato.
Cooking
1. Cut the mushrooms into slices and fry in a slow cooker, adding olive oil. Approximately 15 minutes on the "Baking" mode.
2. As soon as the moisture evaporates and the mushrooms begin to fry, add the carrots chopped into strips and the same chopped onion, fry together for about ten minutes.
3. We throw the garlic, warm it up for a minute and add the chopped sweet pepper.
4. We wash the rice once, add it to the vegetables with mushrooms, stir and pour out the wine. Warm up to evaporate the alcohol.
5. At this stage, add butter, stir.
6. Pour in hot broth, stir and close. Cooking for twenty minutes on the Pilaf or Buckwheat program.
7. Open, pour Parmesan and stir.
8. Close again and cook for another 15 minutes.
Recipe 6: Risotto in a Multicooker with Chicken and Pickled Mushrooms
For this dish, in addition to mushrooms, you will also need chicken. You can use fillets or trimmings of meat from the thigh, but without the skin. From pickled mushrooms we take mushrooms or champignons, the weight is indicated without liquid.
Ingredients
0.25 kg of chicken;
0.2 kg of mushrooms;
1 onion;
250 grams of rice;
2 tablespoons plum oil;
3 tablespoons of vegetable oil;
100 ml of white wine;
900 ml chicken or mushroom broth;
60 grams of parmesan.
Cooking
1. Turn on the multicooker. We set the baking mode, pour in vegetable oil and let it warm up.
2. Add diced onion, fry.
3. Put the chicken, cut into small pieces, and also fry.
4. Cut the mushrooms into slices. If mushrooms are used, then you can throw it entirely. The dish will look more interesting.
5. Rinse the rice well.
6. We spread the cereal to the mushrooms with chicken, fry for 10 minutes and pour in the wine, let the moisture evaporate.
7. Add butter and hot broth, season the risotto with salt and pepper.
8. Close and cook for 30 minutes. We put the program "Rice" or "Pilaf".
9. Arrange the dish on plates and, while it is hot, sprinkle with parmesan.
Recipe 7: Slow Cooker Risotto with Bacon and Tomatoes
Instead of bacon, you can use smoked meat or pancetta for this dish. The original recipe uses arborio rice, but you can use any other variety.
Ingredients
A glass of rice;
150 grams of bacon;
50 grams of parmesan;
50 ml of wine;
2 tablespoons of oil;
1 sprig of basil;
2 tomatoes;
1 head of onion.
Cooking
1. First of all, fry the chopped onion in oil. Better to use olive oil.
2. Add chopped bacon, also fry, it will take about four minutes.
3. Add slightly washed and dried rice, cook for another five minutes.
4. Pour in the wine and after two minutes add the sliced tomatoes.
5. We throw spices, stir.
6. Add three glasses of broth, close the slow cooker and cook the risotto on the pilaf program for 25 minutes.
7. Chop a sprig of basil very finely and mix with grated parmesan.
8. Divide the risotto into bowls and sprinkle with the aromatic mixture.
When choosing rice for risotto, you need to pay attention not only to the variety, but also to the integrity of the grain. If it is damaged and has chips, then the cereal will quickly boil soft, and it will not be possible to achieve the correct consistency.
It is believed that rice for the dish does not need to be washed so as not to lose starch. But using dirty cereals is not entirely hygienic. Rice needs to be rinsed, but you should not keep it in water for a long time.
Risotto is best cooked with two types of oil. Vegetable, more often olive, oil is used for primary frying of products. Next, put butter in the dish, which positively affects the taste.
Risotto with chicken meat is a wonderful Italian dish that is very popular all over the world. Cooking this dish is easy with the help of a slow cooker, the chicken meat comes out tender and juicy, and the rice, in turn, is very tasty. Risotto with chicken in a slow cooker can be prepared quickly and without problems - in fact, like everything else.
Chicken risotto in a slow cooker, step by step recipe with photo
Ingredients needed:
- 1 large onion;
- 2 tablespoons of olive oil;
- 2 cloves of garlic;
- 400 grams of chicken fillet;
- 1 liter chicken broth;
- 1 glass of rice;
- spices and salt to taste.
Actually, the recipe for cooking risotto with chicken:
1. Wash and cut the chicken fillet into small pieces. Cook the meat until fully cooked. It is desirable that approximately one liter of broth remains.
2. Cut onion with garlic.
3. Lubricate the multicooker pan with olive oil, set the baking mode, let it warm up a little. Put chopped garlic into slightly warmed oil. Fry the garlic for a couple of minutes.
4. Add the onion, and fry until golden brown.
5. Rice for risotto should be taken already steamed. Pour the rice into the oil and fry for a couple of minutes so that it absorbs the aroma.
6. Add a glass of broth to the rice and slowly simmer it until the broth has evaporated. Then add another glass of broth, and again wait for it to completely evaporate.
7. 5 minutes before cooking rice, add chicken meat and salt.
8. Mix the risotto well and set the heating mode for 10 minutes.
After the beep of the multicooker about readiness, you can immediately get ready-made chicken risotto. Carefully place on a tray, let cool slightly and serve hot on the table.
The classic risotto recipe features specific, starchy round rice and excellent quality butter.
To give the dish a delicate creamy texture and a special shade rice groats should be fried in butter or olive oil. Chicken is boiled until half cooked. Prepared pieces of meat are carefully freed from bones. Onions are cut as small as possible and fried until transparent.
Dry wine made from white grapes adds an unexpected gourmet touch. Whipped is put in the finished dish cream sauce with grated cheese (parmesan).
Ingredients
- 150 g champignons
- 40 g butter
- 1 carrot
- 1 bulb
- 200 g chicken meat
- 150 g rice
- 50 ml white wine
- 300 ml broth
- salt and spices to taste
- greens before serving
Cooking
1. Mushrooms should be thoroughly rinsed with running water, remove all debris and cut into medium pieces. Put the chicken to boil in salted water with spices, after 25 minutes, remove it and cool. Strain the broth.
2. In the multicooker bowl, melt a piece of butter in the “Baking” or “Frying” mode. For risotto, it is better to use oil with a fat content of 82.5% - it is tastier and sweeter.
3. Onions and carrots need to be peeled, washed and chopped: chop the onion into cubes, three carrots on a grater. Now pour the onions, carrots and mushrooms into the multicooker bowl and sauté in the “Frying” mode for 10 minutes.
4. Disassemble the cooled chicken meat into more small pieces, remove the bones. Transfer the meat to the multicooker bowl.
The modern hostess has at her disposal a large number of household appliances, which greatly simplifies housework. With the help of such a miracle helper, you can cook a real Italian risotto in a slow cooker, the recipe of which you will find below and you can choose any one you like. It should be noted that in this way culinary arts not only more convenient, but also more economical - the unit will surely prepare a wonderful dish.
Risotto with champignons in a slow cooker
We will cook risotto with champignons using the Redmond multicooker, if you use the equipment of another company, then the cooking time may vary depending on the power of the device.
Ingredients
- Arborio rice - 2 cups;
- Purified water - 4 cups;
- Carrots - 1 pc.;
- Onion - 1 pc.;
- Fresh champignons - 0.5 kg .;
- Olive oil - for frying;
- Salt and pepper - to taste.
How to cook risotto in a slow cooker
1. We wash the champignons very well under running water, and then chop them into a small cube.
2. Peel the onion, cut it in a similar way. It is better to remove the root and upper zone, using only the central part of the vegetable.
3. Pour oil into the multicooker bowl, put onions, and after a couple of minutes - mushrooms. Roasting is carried out in the "warming up" mode for 7 minutes.
4. Take out the mushrooms with onions and set aside.
5. Pour the rice inside the multicooker bowl and fill it with water, it must first be salted.
6. Turn on the "warm up" mode, and set the timer for a third of an hour.
7. My carrots, peel, and then finely chop. You can grate it, it doesn’t play a special role, the main thing is that the pieces are not too large. When 15 minutes remain on the timer, add the carrots to the rice and mix.
8. Now lay fried mushrooms, stir again.
9. Having heard a beep, open the lid and adjust the salinity of the dish, and also pepper it. Risotto cooked in a slow cooker is almost ready. We mix everything, let it stand for a couple of minutes and serve.
Risotto in a slow cooker with vegetables and tuna
This recipe for risotto in a slow cooker can easily become completely vegetarian, for this you only need to exclude fish from the ingredients.
Ingredients
- Arborio rice - 400 gr.;
- Tomatoes - 4 pcs.;
- Canned tuna in oil - 1 pack;
- Chicken broth - 600 ml .;
- Bulgarian pepper - 2 pcs.;
- Carrots - 1 pc.;
- Onion - 1 pc.;
- Olives - 100 gr.;
- Olive oil - 1 tbsp;
- Salt and pepper to taste.
How to make risotto in a slow cooker
1. First we need to prepare our ingredients. Scald the tomatoes with boiling water, remove the skin from them and finely chop.
2. We listen to tuna from a can, you can pour out the oil, or use it as additional ingredient- it's a matter of taste. We grind the pieces.
3. Remove the seed part and cap from the pepper. Cut into small squares with a side of half a centimeter.
4. Peel and grate the carrots.
5. Peel the onion, cut into small cubes.
6. Cut olives into rings.
7. Pour oil into the multicooker bowl, set the “frying” mode, and set the timer for 7 minutes. We load the bow first.
8. During this time, we need to gradually add all the ingredients to the onion, except for rice, while not forgetting to stir.
9. When we hear a signal, then we fall asleep rice, salt, pepper, pour in the broth, set the “rice” mode, and set the time equal to a third of the part.
10. After the signal sounds, take out the risotto with vegetables and tuna from the slow cooker and arrange it on portioned plates.
Chicken risotto: a recipe for chicken broth in a slow cooker
Do you love risotto, but just the aroma of chicken broth is not enough for you? Then we suggest that you familiarize yourself with the recipe, which uses not only the broth, but also the meat itself. Thanks to the preparation of risotto in a slow cooker, you will save your time and effort.
Ingredients
- Arborio rice - 1 cup;
- Chicken broth - 2 cups;
- Olive oil - 30 ml;
- Onion - 1 pc.;
- Garlic - 1 clove;
- Carrots - 1 pc.;
- Chicken fillet - 0.5 kg .;
- Salt and black pepper to taste.
How to cook risotto in a slow cooker
1. Onions, garlic and carrots are peeled. Cut the onion into cubes, finely chop the garlic, and three carrots on a grater.
2. Pour oil into the multicooker bowl and set the “frying” mode, all this will take you about 15 minutes. During this time, the onion should acquire a beautiful golden color.
3. My fillet, remove cartilage and cut into small cubes. We send it to the bowl with other ingredients and fry until a crust appears.
4. Pour rice, salt and pepper, mix everything well and pour in the broth. We set the timer for 35 minutes, and the mode must be selected "rice". Don't forget to close the lid!
After the specified time, we serve chicken risotto cooked in a slow cooker to the table.
Risotto with bacon and mushrooms
Mushroom risotto itself is quite tasty and self-sufficient, however, by adding bacon to such a dish, you will not only feel a new range of taste, but also feel full faster.
Ingredients
- Arborio rice - 2 cups;
- Ham - 100 gr.;
- Onion - 1 pc.;
- Olive oil - 50 ml.;
- Chicken broth - 2 cups;
- Saffron - 1 pinch;
- Champignons - 100 gr.;
- Salt and pepper to taste.
How to make risotto in a slow cooker
1. Peel the onion from the husk and cut into small cubes.
2. We wash the champignons well and cut them in the same way as onions, or you can use slicing, on palatability food will not affect it in any way.
3. We also cut the ham finely, the smaller the pieces, the more uniform the taste texture of the risotto will be.
4. Pour olive oil into a pan with a thick bottom, heat it up.
5. When you notice the appearance of a white haze, reduce the heat to medium and add the onion. As soon as it acquires a golden color, then add mushrooms to it, then ham.
6. After our components have been fried in a pan for 10-15 minutes, they can be removed from the heat and poured into the multicooker bowl.
